Preparation

3. Add the flour, baking powder, and salt and beat until completely mixed.

4. Cover the dough and refrigerate for 30 minutes.

5. Preheat the oven to 325°F.

6. With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie. If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while. Place fingers on an ungreased cookie sheet about 3 inches apart.

7. Use a butter knife to make knuckle marks on the finger cookies. Slightly flatten the front of the finger to create a nail.

8. Bake 20-25 minutes, until fingers are slightly golden. Remove from the oven and let cool. Meanwhile, prepare the Icing Glue. Mix together powdered sugar and water in a small bowl until the consistency is similar to that of a paste.

9. Attach almond slice fingernails to the tips of the fingers with Icing Glue. Let glue dry for about 30 minutes.

From The Secret Life of Food
Published by Hyperion/Melcher Media , Reprinted with permission from Melcher Media

Related Videos

Recent Review

These were pretty bland but considering I'm giving them to a bunch of 2-year-olds I don't think they'll disappoint. Next time, I'll use a standard shortbread cookie recipe. These were way too salty. Since the recipe calls for regular butter, I'm not sure the dry salt is required. Maybe if you were using unsalted butter. I would make this again, but with the tweaks mentioned.